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100% Nova Scotian, to the core.

Awesome, approachable, unique and traditional ciders made from 100% Nova Scotia apples – we NEVER, ever, ever use concentrate. We source our apples from small and large apple producers in the Annapolis Valley who deliver juice to us periodically throughout the year. Our cidermaker is freshly inspired by each batch of juice so we’ll always have seasonal products along with our core ciders.

ON TAP | Available in our taproom in pints, flights, growlers and cans.

FOUNDATION |Off dry, blend of Northern Spy, Jonagold, Macs

An easy drinking cider with tropical notes, finishes clean with a hint of apple. Light to medium tannins. ABV 6.3%. SOLD at select NSLC’s, Bishops Cellar and on tap at select restaurants in NS. Available in pints, flights, growlers and cans in our taproom.

hopped up | dry, 100% Northern Spy

This cider is complex, easy drinking and refreshing. The use of Cascade and Centennial hops give a floral aroma and bright citrus character resulting in a well balanced dry cider. ABV 6%. SOLD at Bishops Cellar and on tap at select restaurants in NS. Available in pints, flights, growlers and cans in our taproom.

INTREPID | dry, 100% Northern Spy

Slow fermented into a bright, crisp cider with a touch of sweetness and a down to earth balance resulting in a robust, traditional-style cider. ABV 6%. SOLD at Bishops Cellar and on tap at select restaurants in NS. Available in pints, flights, growlers and cans in our taproom.

Pippin Russet | dry, Cox Orange Pippin and Golden Russet apples

Five months in the making, this easy drinking cider has light summer fruit on mid palate and finishes clean with notes of melon and sharp apple. There is a big perceived sweetness on this cider, strong aromatics and sweet fruit but only 10g/litre of sugar. ABV 7.1%. SOLD in our retail store as part of The Vault Series.

Pippin | dry, single variety Pippin Ribston apples

This is a single variety Ribston Pippin cider from our Vault Series, is five months in the making, dry and very fruity. Nothing has been added to this cider—zero sugar—and we’re super proud of this since it comes across as off dry. There is a sharp apple kick to the end palate with big fruit throughout: Pineapple, pear and crisp apple dominate the profile. ABV 9%. SOLD in our retail store as part of The Vault Series.

BIG PIPPIN | Bone dry, pippin variety apples

A bone dry blend of Pippin variety apples. It’s been carbonated and has a fizz like texture, with a bright acidic finish of summer citrus fruit. ABV 7.3%. Available in pints, flights, growlers and cans in our taproom.

sESSIONAL | Seasonal and rotating. Not currently available in our taproom

MUSCATS AND ORCHARD DOGS | Hand-picked family farm variety.

Mike, Brian, Liam and Jonny picked the apples from a beautiful orchard in Avonport, the fermented cider was then aged on New York Muscat grape skins we got from Benjamin Bridge and macerated wild apples from our own Erin Creaser’s family’s apple trees! Natural residual sweetness and a sharp acidic finish, going from sweet to sharp to dry on the palate. Its an easy drinking semi-sweet cider. ABV 5%.

ANTHONY HOPSKINS | Northern Spy with New York Muscat grape skins.

A Northern spy base with hops and muscat grape skins. This is the last in our New York Muscat grape skin series, somewhat wine like with a background flavour profile similar to hopped up. ABV 5.5%.

Sheer Is Tart | Farmhouse sour.

A farmhouse sour style cider made with our Yellow Transparent apples – known for their sharp flavour – and our Foundation cider base. This cider was three months in the making, with a slow barrel ferment and aged on lees from our strawberry wine. You get farmhouse and distant fruit on the nose, funk to open, strawberry on the mid palate and a sharp finish. ABV 6.1%.

BRETT TO BE DETERMINED | Wild-ferment Brett cider.

Wild ferment Brett cider made with Jonagold and Macintosh apples. It’s unfiltered and dry with big tropical fruit on the nose and opening palate with a clean finish. ABV 6.1%.

Country Rose | Rose-petal mead.

Made with local honey from Brandt’s Bees and rose petals wine made with rose petals from Watershed Farms. Clean, easy drinking rosé-style mead with floral nose and citrus fruit across the mid palate with a refreshing, distant honey finish. ABV 7%.

An earthy, deep fruit cider made with a homemade cherry wine matured with Compass Distillers’ Rhumb. The result of this process is something akin to drunken cherries in bourbon. It was then blended with our Foundation blend for rich and smooth drinking. ABV 9.4%.

Double oaked means that the first cider ferment was oaked in whisky barrels for three months, aged with fermenting quince and rhubarb juice with big oxygen contact. This blend was then added to our Cherry Wine and oaked again using French oak chips. The result is an unusually refreshing cider with elements of wood, distant chocolate, and cherries. ABV 7%.

Rhubee Cyser | Sweet, rhubarb wine, Northern Spy apples

A sweet blend of our own rhubarb wine made from Terra Beata Farms rhubarb juice with Northern Spy apples to make a sweet, delicious Cyser. Honey and floral notes on the front palate and earthy notes on the finish, a good viscous texture and a nice acidic brightness that round out the flavour. ABV 8%

HONEY PEAR | Semi-sweet. Mead and Perry blend.

Our first ever mead, made with organic honey from Brandt’s Bees and pear juice from the Annapolis Valley. Honey aromatics with mead on the front palate and pear on the finish. ABV 7.5%

Cherry 3.14 | Sweet. Baldwin apples and Nova Scotia cherries.

Completely wild, this sweet cider started with a wild ferment on Baldwin apples and a spontaneous ferment of Nova Scotia cherries. Big jammy character with natural notes of cinnamon and nutmeg. ABV 5.2%

ORANGE IS THE NEW WILD | Baldwin and Northern Spy apples, orange blossom

Wild fermented Baldwin and Northern Spy matured with orange blossom. Delicate and refreshingly floral but with the contrast of a big boozy punch. ABV 7.7%

THE FUZZ | Northern Spy and Jonagold apples, peach

Cryo-extracted peach juice fermented and blended with Jonagold and Northern Spy cider. Nitrogen injected during the charging process to create an opulent, silky mouthfeel. Bright and fruit forward with big peach on the end palate. ABV 6.2%

Wild Flower | Wild ferment of diverse apples, oak, blueberry wine

A diverse mix of apples from Noggin’s Farm put through a wild ferment and aged on French Oak chips. A wild fermented blueberry wine added post oak and matured with fresh lavender from Meander River Farm. Light berry flavours mingle with an earthy and toasty mid palate balanced by a floral finish. ABV 5.2%

LIMESTONE SESSIONAL | Semi-sweet. Foundation, peach, lime

KINGS R’ WILD | King of Tompkin County and Golden Russet apples

King of Tompkin County apples and Golden Russets wild fermented at cold temperatures for a lengthy period. Elegant and exceptionally food friendly. This complex cider opens bright with lingering notes of tropical fruit and expressive notes of pineapple on the finish. ABV 7.2%

GINX | Foundation apple blend, Ironworks gin

Foundation cider matured with gin from Ironworks distillery. Big gin across the palate with a hint of lime to finish. High alcohol but sneakily refreshing. ABV 9.8%

Petal to the metal | Wild ferment, cherries, apples

SOAKED | Cox Orange Pippins, Golden Russet and Jonagold Apples

Cox Orange Pippins, Golden Russet and Jonagold apples make the base of this bold cider. Aged on French oak with a touch of brown sugar brings forth notes of caramel and vanilla ending in a long, clean finish. ABV 7.5%